Development Of Black Bean Paste And Its Shelf Life Prediction

In order to make use of the black adzuki bean resources as possible, and exploit black adzuki bean paste with high nutritional value and good sensory quality, Black adzuki bean as the raw materials, black rice, black sesame, yam, wolfberry, sugar, soybean oil as the adjunct materials. The black adzuki bean paste process, formulation and predict the shelf life was determined in this study. the shelf life prediction model was established at a temperature of 4℃ ~ 25℃, which to provide a reference for hummus products.The water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste was soaking temperature for 40℃, soaking time for 150 min, cooked time for 40 min, bean paste rate 72.93% ±1.53. The making black adzuki bean paste is estimated uniform texture, soft, strong bean smell under the condition of in this process. Different cooking time had significant differences on the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience(P﹤0.05). The quality of black adzuki bean paste was influenced by the cooked degree of black adzuki beans. This study provided the basis for the industrial productions of black adzuki bean paste.the peeled and skin black adzuki bean black rice black sesame bean paste’s formulation were obtained in the single factor experiment: black rice 12%, black sesame 5%, sugar 26%, soybean oil 14%, xanthan gum 0.4%, molecular distilled monoglycerides 0.6%. The black adzuki bean without skin yam wolfberry bean paste’s formulation, the optimal process parameters is as follows: yam 14%, wolfberry 3%, sugar 22%, soybean oil 12%, xanthan gum 0.4%, molecular distilled monoglycerides 0.6%. The black adzuki bean with skin yam wolfberry bean paste’s formulation, the optimal process parameters is as follows: yam 14%, wolfberry 3%, sugar 22%, soybean oil 14%, xanthan gum 0.4%, molecular distilled monoglycerides 0.6%.The nutritional value of four kinds of formulations black adzuki bean paste is rich. The black adzuki bean without skin black rice black sesame bean paste in per 100 g was contained: protein 6.42 g, fat 9.92 g, total sugar 44.23 g, water 37.75 g. The black adzuki bean with skin black rice black sesame bean paste in per 100 g was contained: protein 6.55 g, fat 9.97 g, total sugar 45.31 g, water 36.50 g. The black adzuki bean without skin yam wolfberry bean paste in per 100 g was contained: protein 6.64 g, fat 11.35 g, total sugar 43.16 g, water 36.61 g. The black adzuki bean with skin yam wolfberry bean paste in per 100 g was contained: protein 6.56 g, fat11.73 g, total sugar 41.35 g, water 36.37 g.The shelf life prediction model under the condition of 4℃ to 25℃:(1) The black adzuki bean without skin black rice black sesame bean paste: SL=λ-[(4.6198-N0)/(μmax×2.718)] ×{ln[-ln(4-N0)/(4.6198-N0)]-1};(2)The black adzuki bean with skin black rice black sesame bean paste: SL=λ-[(5.0164-N0)/(μmax×2.718)] ×{ln[-ln(4-N0)/(5.0164-N0)]-1};(3) The black adzuki bean without skin yam wolfberry bean paste:SL=λ-[(5.2648-N0)/(μmax×2.718)] ×{ln[-ln(4-N0)/(5.2648-N0)]- 1};(4) The black adzuki bean with skin yam wolfberry bean paste:SL=λ-[(4.8910-N0)/(μmax×2.718)] ×{ln[-ln(4-N0)/(4.8910-N0)]-1};Eventually determined the four kinds of black adzuki bean paste’s shelf life at room temperature(25℃) is 60 days.Optimal formulation process parameters of the four kinds of black adzuki bean paste was determined, the optimal formulation and the shelf life prediction model was established. Black adzuki bean paste with high nutritional value, good taste quality, the shelf life was obtained under room temperature with in 60 days. Formulation and production process technology of black adzuki bean new products and other bean paste products was researched, to provide reference and theoretical basis. Meanwhile it provides theoretical support and data of shelf life for bean paste products.